Pumpkin Bread Plus Bananas Minus Pumpkin

This is what you get when you have four overly ripe bananas and a hankering for pumpkin bread.

Goodness.

Are you wondering what happened to the other ten or so slices?

So is Andrew.


Banana Bread

1 1/2 cups white flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup Splenda Sugar Blend
1/4 cup Smart Balance 50/50 Butter Blend, softened
2 large eggs
3 or 4 mashed ripe bananas
1/3 cup plain lowfat yogurt
1 teaspoon vanilla extract
cooking spray

Preheat oven to 350 degrees.

Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed for a minute or two. Add the eggs, one at a time, beating well after each addition. Add the banana, yogurt, and vanilla. Beat until blended. Add the flour mixture. Beat at low speed just until moist. Pour batter into a loaf pan coated with cooking spray. Bake at 350 degrees for 65 minutes. Cool 10 minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.